Homemade White Sundae and Stir-fried White Sundae

Name: Homemade White Sundae and Stir-fried White Sundae
Total time: 1 h
Cuisine: Korean
Ingredients: Chestnut sweet potato 2kg; Carrot appropriate amount; Green onion appropriate amount; Onion appropriate amount; Ginger appropriate amount; Minced garlic appropriate amount; Salt appropriate amount; Sugar appropriate amount; Pig blood appropriate amount; Pig small intestine appropriate amount; Perilla seed powder appropriate amount; Sesame oil appropriate amount; PET bottle mouth 1; Cooking twine appropriate amount; Glass noodles appropriate amount; Cabbage appropriate amount; Cheongyang chili pepper appropriate amount; King oyster mushroom appropriate amount; Perilla leaves appropriate amount; Vinegar appropriate amount; Ramen noodle block 1; Gochujang appropriate amount

A recipe for making homemade sundae from scratch and stir-frying it with rich side ingredients.

KoreanOther

⏱️ 60 min total📝 24 steps

🍳 Start Cooking

What You'll Need

Chestnut sweet potato2kg

Carrotappropriate amount

Green onionappropriate amount

Onionappropriate amount

Gingerappropriate amount

Minced garlicappropriate amount

Saltappropriate amount

Sugarappropriate amount

Pig bloodappropriate amount

Pig small intestineappropriate amount

Perilla seed powderappropriate amount

Sesame oilappropriate amount

PET bottle mouth1

Cooking twineappropriate amount

Glass noodlesappropriate amount

Cabbageappropriate amount

Cheongyang chili pepperappropriate amount

King oyster mushroomappropriate amount

Perilla leavesappropriate amount

Vinegarappropriate amount

Ramen noodle block1

Gochujangappropriate amount

Instructions

Cut off both ends of 2kg of chestnut sweet potatoes and peel them cleanly with a knife.

Use a grater to finely grate the sweet potatoes for 30 minutes.

⏱️ 30m 0s

Transfer the finely grated sweet potatoes into a mesh bag, add water, mix well, and squeeze the mesh bag tightly to extract the sweet potato water.

Extract as much liquid as possible until there is almost no sweet potato water left to obtain yellow sweet potato starch.

Transfer to a small bowl, clear the table, cover with plastic wrap to prevent impurities, and let it sit overnight.

Remove the wrap, carefully pour off the liquid on top, check that the sweet potato starch has settled at the bottom, add a little water, and mix well to adjust the consistency.

Place a steamer on the stove, boil water, take a tray that fits in the steamer, pour the starch water thinly, and place it in the steamer.

Cover the steamer and boil until the starch is cooked and becomes transparent.

Once the starch water is cooked and transparent, take the tray out and put it directly into cold water to cool.

Carefully detach the edges with a knife, then insert the knife underneath to gently peel off the cooked starch dough.

Cut the dough as thinly as possible to match the thickness of glass noodles.

Transfer the cut starch dough to a bowl, and the first step of making white sundae, the glass noodles, is complete.

Finely chop carrots, green onions, onions, and ginger, pour them into a bowl, add minced garlic, salt, and sugar, then pour in the pig blood and mix well.

Add a little pepper, take the pig small intestine, and tie one end with cooking twine.

Insert the cut PET bottle mouth into the other end and fill the pig small intestine with the prepared sundae filling.

Once all the filling is in, tie the entrance with cooking twine, push the filling to one side so it is about 80% full, and tie the other end again.

Cut off any unnecessary pig small intestine to finish the sundae.

Place a pot on the stove, boil water, and when it starts to boil, carefully put the homemade sundae into the pot, cover, and cook for 30 minutes.

⏱️ 30m 0s

Open the lid, take out the sundae, and let it cool completely as it may have shrunk due to some filling bursting out.

Prepare cabbage, green onions, cheongyang chili peppers, carrots, king oyster mushrooms, and perilla leaves, cut off both ends of the mini sundae, and slice into bite-sized pieces.

Make a sauce by mixing gochujang, vinegar, sugar, minced garlic, perilla seed powder, sesame oil, and water.

Place a pan on the stove, add oil, and when the oil is hot, add all vegetables except the mushrooms and start stir-frying.

Add a spoonful of minced garlic and keep stir-frying, then add the mushrooms, the precious mini sundae, and perilla seed powder, and stir-fry well.

Season with sugar and salt, add the ramen noodles that were added in a hurry because the sundae came out too small, stir-fry, then add perilla leaves and wilt them to finish the stir-fried white sundae.